Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 2 lbs. beef stew meat, cut into cubes; 1 onion, chopped; 1 clove garlic, minced; 1 cup beef bone broth; 2 tsp. paprika; 2 Tbsp. arrowroot, tapioca, or cassava flour; 1 Tbsp. Primal Kitchen Spicy Brown Mustard; 1 Tbsp. Primal Kitchen Steak Sauce; 10 oz. Cremini or button mushrooms, cut in half; 1 cup full-fat sour cream; 1 package gluten-free noodles; Salt and pepper, to taste; 2 Tbsp. fresh parsley, chopped

March 01, 2019

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Made with rib-sticking meat and mounds of swirly noodles smothered in a creamy sauce, beef stroganoff is a comfort food that never goes out of style. Traditionally made with sour cream and mustard, our version also includes Primal Kitchen Steak Sauce for an extra savory flavor with a subtle smokiness.

While you can go the low-and-slow route in a crock pot, we also included a quicker Instant Pot version that comes together in less than an hour. We also subbed in gluten-free pasta for egg noodles, but you can use any pasta you prefer. No matter how you cook it up, this dish is a crowd-pleaser.

Beef Stroganoff

Rated 2.9 stars by 65 users

Servings

Prep Time

15 minutes

Cook Time

45-50 minutes

Calories

959

This creamy and crave-worthy version of beef stroganoff comes together with gluten-free noodles, arrowroot flour, and grass-fed beef. Cook it in your Instant Pot for a savory, hearty meal that’s ready in just 45 minutes from pot to plate.

Author:

Primal Kitchen

Ingredients

2 lbs. beef stew meat, cut into cubes
1 onion, chopped
1 clove garlic, minced
1 cup beef bone broth
2 tsp. paprika
2 Tbsp. arrowroot, tapioca, or cassava flour
1 Tbsp. Primal Kitchen Spicy Brown Mustard
1 Tbsp. Primal Kitchen Steak Sauce
10 oz. Cremini or button mushrooms, cut in half
1 cup full-fat sour cream
1 package gluten-free noodles
Salt and pepper, to taste
2 Tbsp. fresh parsley, chopped

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Directions

Slow Cooker Beef Stroganoff

Place meat, mushrooms, and garlic in the slow cooker. Add broth and paprika.
Cover with lid. Cook on low for 7 to 8 hours or on high for 5 hours.
Whisk flour, sour cream, mustard, and steak sauce until well blended. Add to ingredients in the slow cooker and stir well. Cover and cook on low for 15 minutes.
Remove lid and add noodles. Stir and cover. Cook on high for 2 minutes.
Turn off the slow cooker or turn to warm if not serving right away. Sprinkle the dish with parsley (unless you have a picky eater who won’t eat garnishes) and serve.

Instant Pot Beef Stroganoff

Place meat, mushrooms, garlic, broth, and paprika inside the pot.
Cook on Manual High for 45 minutes.
Do a Quick Release and, once the pressure is released, open the cover.
Whisk flour, sour cream, mustard, and steak sauce until well blended. Add to pot. Cook on Manual High for 2 minutes. Do a Natural Pressure Release.
In the meantime, cook pasta noodles in a pot on the stove according to package directions.
Drain water from the pot and stir sauce with noodles. Add chopped parsley and serve.